JPS6178356A - Production of processed hamburger-like food - Google Patents

Abstract

PURPOSE:To obtain the titled convenient processed food having high nutritive value, light taste, not cloying the palate, by stirring TOFU (bean curd) having a specific solid content, blending it with starch, ingredients such as vegetable, etc., seasoning, etc. and a yam as a binder successively, homogenizing the blend, molding it, and heating it. CONSTITUTION:TOFU having >=50wt% solid content is stirred, blended successively with ingredients such as starch, ingredients such as vegetable, etc., seasoning, spice, etc. and a yam as a binder, homigenized, and molded to give the aimed processed food. EFFECT:The titled food will not harden even by heating.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention is based on tofu with a solid content of 50% by weight or more, which is hardened by adding starch, vegetables, seasonings, etc. and using Yamato yam as a binding agent. This invention relates to a method for producing a hamburger-like processed food by molding and heating the product.

(Prior Art) Tofu contains high-quality protein and fat, and has been used as a traditional food of Japanese old rice since ancient times. and,
Various processing methods have been invented, such as fried tofu and gammodoki, and it has become indispensable as a side food. On the other hand, in recent years, as dietary habits have improved, many new processed foods have been proposed, using the same ingredients not only in shape and flavor, but also in processing methods.

The applicant has been researching processed foods that use tofu as the main ingredient, and even though the soldiers who mix it with tofu are almost the same as wild geese, that's it! Ii! It has been discovered that by using different serving methods, a hamburger-like appearance, texture, and texture can be obtained.

(Problems with Prior Art) Conventional cooking methods such as fried tofu and wild goose chicken are limited, and they are not very popular with children and young people who prefer Western-style foods. On the other hand, hamburgers are popular among children and young people, and instant hamburgers in particular are becoming popular in daily diets due to their ease and convenience. However, since hamburgers are mainly made from meat, they have problems such as having a rich taste.

(Objective of the invention) This invention was made in view of the above-mentioned α, and combines traditional tofu and wild goose to create a hamburger-like texture.
To provide a Japanese-style hamburger steak that provides good taste, texture, etc., is high in nutritional value, has a light taste, and is not boring.

(Means for solving problems) Hereinafter, the configuration of the present invention will be explained in detail.

First, the main ingredient, tofu, is drained to have a solid content of 50% or more. In this case, normal tofu may be dehydrated, but concentrated tofu with low water content may be prepared in advance and this concentrated tofu may be used.

Next, add starch to tofu with a solid content of 50% by weight.
Knead ingredients made by chopping multiple types of vegetables. To mix starch and vegetables, first add the starch while stirring the tofu. Starch may be added as a powder, or it may be added after being dissolved in water.

After the starch has been stirred to some extent, add the vegetable ingredients. As for the vegetable ingredients, you can add carrots, burdock, sesame seeds, onions, kelp, etc. depending on your preference.

Further, if necessary, a small amount of meat, bread crumbs, okara (from tofu), seasonings, spices, etc. may be kneaded. The mixing ratio of tofu, starch, and vegetables is 8-9 for tofu and 1-0 for starch.
4. It is preferable to set the ratio of ingredients to about 1 to 0.6. still,
The contents of the ingredients can be changed as appropriate according to preference.

Furthermore, after kneading tofu and vegetables to some extent as described above, Yamato sweet potatoes are added as a binder and kneaded further.

This kneaded material is molded into an appropriate size and shape.

Then, after molding, it is heated to prevent it from deforming and to give it a hamburger-like texture. The heating method may be steaming (or puffing), drying, or frying in oil at a low temperature of about 90°C. Heating tightens the dough and at the same time swells the proteins, preventing it from losing its shape and giving it a hamburger-like texture.

(Example) Hereinafter, this invention will be explained in detail based on examples.

Commercially available tofu was dehydrated to a solid content of 50%. For this 50% solid content of tofu 9, starch 0.4, vegetable base 0.6
After kneading with a small amount of Yamato sweet potato as a binder and kneading, the mixture was molded into the shape of a hamburger steak, which was then boiled and produced.

When I fried this in a frying pan until it was slightly browned and tried it with a yakiniku-style sauce, I found that it had the texture, taste, and texture of a hamburger steak.

(Effects of the Invention) Since the processed food of this invention is made by kneading ingredients such as various vegetables, it is a highly nutritious food and also provides a hamburger-like food that is widely eaten on a daily basis, a so-called Japanese-style hamburger. be able to.

Since it contains an appropriate amount of starch, it does not become hard even when heated after being formed into a certain shape, and it retains the elasticity (softness) of the raw material before heating.

In addition, since it only requires heating without any cooking or processing, it is an extremely convenient instant food in today's busy daily life.

Claims (1)

[Claims] Starch was added to the tofu with a solid content of 50% by weight or more while stirring, then ingredients such as vegetables and seasonings were added and kneaded. Yamato potatoes were added as a binder and further kneaded to homogenize. A method for producing a hamburger-like processed food, which is then formed into a desired shape and finally heated.